One of my favorite Thailand desserts, I tried this dessert 10 years ago in Bangkok, and it's just so delicious until every time I eat in Thailand restaurant in Indonesia I always asking for this particular dessert, It's fragrant, chewy, sweetness and salty at the same time. I make it in sushi shape so I can taste everything in one bite 😋
Ingredients
Glutinous rice:
500gr glutinous rice (soak in water overnight, the longer it soaked, the faster it will cook, I soak it for 2days 😂)
400ml coconut milk
200gr sugar
1 1/2tsp salt
6 pandan leaves ( for coconut milk )
6pandan leaves ( for glutinous rice )
2pc mango
Coconut sauce:
250ml coconut milk
1/2tsp corn starch
1tbsp sugar
1tsp salt






Instruction:
1. Prepare steamer on high heat, place the soaked glutinous rice on top, steam for 15minutes. (if you soak it just a few hours, steam it for 30minutes )
2. In a saucepan cook coconut milk, sugar, salt, and pandan leaf until hot.
3. Add hot coconut milk mixture into half-cooked hot glutinous rice, stir using wooden spatula until incorporated.
4. Add pandan leaves, cook again until the glutinous rice cooked.
5. Peel and slice mango into bite size.
Coconut sauce:
1. Mix all the ingredients cook for 2-3minutes/until boiling

Ensemble:
Shape glutinous rice into sushi shape, place the sliced mango on top and pour coconut sauce on top before serving.
Enjoy :)

When you get too many over ripped banana you can use it to make banana cake just like what I did 😂 These banana cake are very moist, soft, easy and not too sweet because I reduce the sugar amount, I find these recipes from Ottolenghi cookbook that I bought from Singapore last year.

Ingredients:
100gr unsalted butter
40gr granulated sugar
40gr light brown sugar
2 eggs
1tsp vanilla extract
110gr all purpose flour
100gr ground almond
2tbsp milk powder
1/8tsp salt
3/4tsp baking soda
pinch of ground cinnamon
225gr ripe banana
100gr sour cream
2tbsp dark rum
Rum caramel:
200gr caster sugar
125ml water
130ml double cream
2tbsp dark rum

Instruction:
1. Preheat oven 180c
2. Beat butter, granulated sugar, and light brown sugar on electric mixer until light.
3. Add eggs one at a time, beating well after each addition, then add vanilla extract, beat until combined.
4. Sift flour, ground almonds, milk powder, salt, baking powder, and ground cinnamon. Set aside.
5. Mashed ripe banana, then add sour cream and dark rum, whisk to combine.
6. Mixer on low, add 1/3 mashed banana mixture to butter mixture one at a time alternately with flour mixture until everything is combined.
7. Spoon the mixture into the silicone mold, filling them about three-quarters of the way up the sides. Bake for 35 minutes.
Rum Caramel:
1. In a saucepan place caster sugar and water, let it boil for 8-10minutes, don't stir it, but gently swirl the pan so it won't crystallize at the edge, keep swirl until it reaches dark amber color, remove from the heat.
2. Carefully pour double cream and rum, mix using spatula until smooth.
3. Drizzle rum caramel over the cakes.
Enjoy :)

I made this cake for my best friend birthday, glad they like it 😁 This moist, not too sweet, with an intense refreshing lemon flavor is my current favorite pound cake. Nothing like freshly juiced lemon juice, I recommend don't use any artificial flavor for this cake 😄 I actually remade this cake a few times and try using lemon artificial flavor and the result is very different, lemon juice really enhance the lemon flavor much more.


Makes 2
Ingredients:
120gr unsalted butter
70gr salted butter

150gr confection sugar ( sifted )
1tsp Lemon zest ( from 1 large lemon )
4 large egg
190gr almond powder
 45gr all-purpose flour (sifted)
1/4tsp baking powder
55ml Lemon Juice ( from 1 large lemon )
Edible flower

Lemon Glaze:
190gr  confection sugar
40ml  lemon juice





Instruction:
1. Preheat oven to 170c, spread butter and sprinkle some flour in small chiffon pan d: 10cm and turn to coat perfectly.
2. Cubed unsalted and salted butter (or you can just use unsalted butter and add a pinch of salt), add confection sugar and lemon zest, use stand mixer beat until light and silky. Scrape the bowl.
3. Mixer on low, add the egg to butter mixture one at a time alternately with 1/3 almond powder until all the mixture in.
4. Fold in all-purpose flour and baking powder, until corporate, then fold in lemon juice.
5. Scrape into chiffon pan and level batter. Bake for 35-40 minutes or until a toothpick inserted and come out clean.
6. Place on the cooling rack until cooled down.
Lemon glaze:
1. Mix confection sugar and lemon glaze until smooth and pourable.

Assembling:
Pour lemon glaze on lemon pound cake and add some fresh edible flower
Enjoy :)